Saturday, October 4, 2008

Preheat oven to 180C.Cut the ends of the eggplants and cut them in half lengthwise.Place each half skin side down on a baking tray.Drizzle with 2 tablespoons olive oil and sprinkle with a bit of salt and pepper.Add the garlic cloves to the tray and make sure they are coated in the oil.Bake in the oven for 25-30 minutes, or until the egg plant and garlic are soft.Using a spoon, scrape the flesh from the skin of the eggplants.Put the flesh into a food processor with the garlic, remaining olive oil and lemon juice.Blend until smooth and spoon into a bowl.Season with the flaky sea salt and stir in the pepper and coriander.